Ravanelli/Radishes
Ravanelli e mostarda/Radishes and mustard
Sfogliata di phyllo con cime di ravanello e cotija
Phyllo tart with radish tops and cotija cheese
Broccoli di Cicco Pasta di grano arso con broccoletti, aglietto e acciughe Burnt wheat pasta with broccoli di Cicco, green garlic and anchovies
In this hands-on cooking class led by author Mielle Chenier-Cowan Rose, you'll learn delicious recipes and techniques to integrate fresh raw foods into your diet. We'll make fresh Nut Mylk, Thai Noodles, Nut/Seed Hummus, Fiery Carrot Soup with Cashew Cream, and a delicious Macadamia Breakfast Porridge. You'll learn why nuts and seeds should be soaked before eating, and how to ferment them into cheesy dips and spreads. Tuition includes all-organic ingredients; books are sold separately, and sales are provided by Omnivore Books.
A hands-on cooking class culminating in a meal (bagels, smoked salmon, cheese, bagel accoutrements, salad).
Nothing beats the flavor and aroma of hot-from-the-oven bagels, made with a fermented, wild yeast starter. Danny will teach you how to maintain your own starter culture and how to use it to make fabulous bagels that you can boil and bake at home! Each student will leave with the rising bagels they’ve made in class. We’ll also boil, bake, and eat previously formed bagels, sharing a light meal along our communal table.
In this hands-on course, Dena will show you how to make a few of her favorite Tunisian specialties, all of which she learned from her Tunisian grandparents. She’ll go over the basics of brik from the dough to the wrapping and deep frying, how to make a couple excellent salads, and harissa too!
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
A 3-hour hands-on cooking class culminating in dinner served with wine and beer.
Expand your bread skills in this workshop by learning how to make one of our favorite foods: pizza. Expert Danny Paz Gabriner will take you on a step-by-step journey to demystify the art of making the perfect dough using a naturally fermented, wild-yeast sourdough starter. You’ll learn every step of the process, from mixing, balling, stretching, shaping, to baking the final product: a crust boasting a deliciously light, crisp bite with serious flavor and chew.
This class is a mix of hands-on cooking and demonstration; wine and beer will be served.
When you have a small budget for both money and time, you can still create food that is big on both flavor and nutrition. Michelle is ready to show you how!
